Coconut Shrimp Curry Recipe

Coconut-Shrimp-Curry-Recipe

 

Coconut Shrimp Curry Recipe

Ingredients:

  • coconut or canola oil
  • 1 shallot, thinly sliced
  • 1 garlic clove, finely diced
  • 1 tablespoon curry powder
  • 1 cup potatoes, diced into small cubes
  • 1 small can coconut milk (about 6-8 ounces)
  • 1 can of milk (use the empty coconut milk can to measure)
  • 8 ounces shrimp, peeled and deveined
  • 1 medium tomato, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon honey or sugar
  • 1-2 teaspoons chili powder, or to taste
  • 3/4 cup frozen peas
  • salt and pepper, to taste

Directions:

  1. In a large pan, heat oil and add curry powder, cook for about two minutes. Stir in garlic and shallot and cook for a minute. Mix in potatoes, then stir together with coconut milk and regular milk. Add shrimp, tomatoes, tomato paste, honey and chili powder. Cover and simmer for about 30 minutes, stirring occasionally.
  2. Add frozen peas and cook for a few more minutes. Season with salt and pepper to taste. Serve with basmati or brown rice.

Total Time: 45 minutes
Yield: 4 servings

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